Main CourseDinner

Yangnyeom Chicken

Name: Yangnyeom Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsjoner
Cuisine: korean
Ingredients: 900 g chicken thigh boneless, skinless, cut into 1.5-inch pieces; 0,5 ts salt; 0,25 ts black pepper freshly ground; 0,75 kopp cornstarch; 0,25 kopp all-purpose flour; 1 stk. egg beaten; 4 kopp cooking oil for deep frying; 0,5 kopp gochujang; 2 ss soy sauce; 2 ss rice vinegar; 2 ss honey; 1 ss brown sugar packed; 3 fedd garlic minced; 1 ts ginger grated; 1 ts sesame oil; 2 ss water; 1 ss sesame seed toasted (valgfritt); 2 stk. scallion sliced (valgfritt)

This recipe creates crispy Korean fried chicken coated in a sweet, spicy, and savory sauce. It's a popular dish, perfect for sharing as a main course or a hearty snack.

En original oppskrift av Forkin

Total tid: 50 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 994 kcal

Allergeninformasjon: kan inneholde egg, gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

900 gchicken thigh, boneless, skinless, cut into 1.5-inch pieces
0,5 tssalt
0,25 tsblack pepper, freshly ground
0,75 koppcornstarch
0,25 koppall-purpose flour
1 stk.egg, beaten
4 koppcooking oil, for deep frying

sauce

0,5 koppgochujang
2 sssoy sauce
2 ssrice vinegar
2 sshoney
1 ssbrown sugar, packed
3 feddgarlic, minced
1 tsginger, grated
1 tssesame oil
2 sswater

garnish

1 sssesame seed, toasted(valgfritt)
2 stk.scallion, sliced(valgfritt)

Utstyr

shallow bowls · deep pot · slotted spoon · large bowl · wire rack · baking sheet · small saucepan · whisk

Fremgangsmåte

Trinn for trinn

1
Pat the chicken thigh pieces very dry with paper towels. Season them with salt and black pepper.
Omtrent 5 min
Kokkens tips: Drying the chicken thoroughly is key for crispy results.
2
In a shallow bowl, whisk together the cornstarch and all-purpose flour. In another shallow bowl, beat the egg.
Omtrent 2 min
3
Dip each chicken piece first into the beaten egg, letting excess drip off, then dredge thoroughly in the cornstarch and flour mixture, pressing to coat well.
Omtrent 5 min
Kokkens tips: Ensure an even coating for maximum crispiness.
4
Heat the cooking oil in a large deep pot or Dutch oven to 170°C (340°F).
Omtrent 5 min
Kokkens tips: Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
5
Carefully add the coated chicken in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes until golden brown and cooked through.
Omtrent 10 min
Kokkens tips: Overcrowding the pot will lower the oil temperature and result in soggy chicken.
6
Remove the fried chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
7
While the chicken fries, prepare the sauce: In a small saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water.
Omtrent 5 min
8
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes.
Omtrent 5 min
Kokkens tips: Be careful not to burn the sauce; keep the heat moderate.
9
Once all chicken is fried, add it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat every piece evenly.
Omtrent 2 min
Kokkens tips: Do this just before serving to maintain crispiness.
10
Transfer the coated chicken to a serving platter. Garnish with toasted sesame seeds and sliced scallions, if using.
Omtrent 1 min

Per porsjon

Næringsinnhold

56%Poengsum

Kalorier: 993,7kcal
Protein: 63,4g
Karbohydrater: 53g
Fett: 57,9g
Fiber: 2,3g
Sukker: 17,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover Yangnyeom chicken in an airtight container in the refrigerator.

Oppvarming

Reheat in an oven or air fryer at 180°C (350°F) for 10-15 minutes until warmed through and crispy again.